Baking without Eggs

Since I live so far from town, it’s a 40+ mile round trip to go to the nearest town that only has one grocery store, it’s 80+ miles round trip to go to the next closest town that has 2 grocery stores, and we don’t have our own chickens, yet! I sometimes find that I am short an egg or two when I want to make something that requires eggs. It’s just not worth it to drive to town just to pick up a carton of eggs. I ran across this article with lots of good info about how to substitute other things for eggs, and the good thing is these are things you probably already have in your pantry. :)

The link to the original article can be found below.

One notable item that people are running out of in the stockpile challenge is eggs.

For those who have chickens, it won’t be a concern, but for the rest of us, the possibility of running out of eggs is very likely in a long-term scenario.

There are a few things that you can do.

You can purchase freeze-dried eggs.  This is one way to have a supply that will be viable for a long time.  There are a few egg substitutes on the market that do not require refrigeration.  Some of the substitutes, though, read like a high school chemistry project and are not really part of an organic lifestyle.


…you can just learn to bake without eggs.

I don’t bake with eggs because my daughter is highly allergic to them. The only reason we ever have eggs in the house is for use as a breakfast item for me.  I’ve learned to make pretty much anything we want minus the eggs.  Frequently, I use the following items as substitutes in recipes that call for eggs.  I choose which substitute to use based on the flavor of the item.  For example, apple sauce in a chocolate cake isn’t the greatest flavor, but in oatmeal raisin cookies it’s great!

A great place to find egg-free recipes is on vegan websites.  I generally use the recipes as a jumping off point and tweak them according to what I have available.

Each of the following is the equivalent to one whole egg.

  • 1 tbsp of organic soy flour to 1 tbsp of water
  • 2 tbsp of milk to 1 tsp of white vinegar
  • 1/4 cup of applesauce
  • 1/4 cup of plain yogurt

We made all sorts of eggless cookies for Christmas this year.  You can find those recipes HERE.

This recipe was in the Christmas cookie post but it’s so good that it bears repeating.

Basic “Chip” Cookie Recipe

We have used all sorts of goodies in this recipe – for Christmas baking this year we used  white chocolate chips and dried cranberries.  This recipe makes the best light, soft chocolate chip cookies I’ve ever had, too!


  • 1 cup of muscavado or other brown sugar
  • 1/2 cup of melted coconut oil
  • 1/2 cup plain nonfat yogurt
  • 2 tsp vanilla extract
  • 1- 3/4 cups  flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups of chips (chocolate, white chocolate, Skor – whatever!)


  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Grease cookie sheets (I use coconut oil for this)
  3. With a fork, mix the sugar, vanilla, coconut oil and yogurt until light and fluffy.
  4. Sift together the flour, baking soda, and salt and then stir into the creamed mixture until incorporated.
  5. then mix in chocolate chips. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
  6. Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown. Cool for a minute on the cookie sheets before removing to wire racks to cool completely.



  • ½ cup of oil (I use coconut oil)
  • ½ cup apple sauce
  • 1 teaspoon vanilla
  • 1 cup turbinado sugar
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup of Skor or butterscotch chips


  1. Preheat oven to 350 degrees F.
  2. Mix together oil, apple sauce, sugar and vanilla.
  3. Stir in flour, baking powder, and salt until well combined.
  4. Pour/scoop batter into a well-greased pan and Spread it with a spatula.
  5. Sprinkle Skor or butterscotch chips on top of the batter, covering evenly.
  6. Bake  for 25-30 minutes, until the top feels firm when gently pressed.
  7. Cut into squares and remove from the pan to a cooling rack.




  • 1 1/2 cups of milk
  • 1 1/2 tablespoons vinegar
  • 1 cup organic cornmeal
  • 1 cup of flour
  • 2 tablespoons turbinado sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons vegetable oil


  1. Preheat oven to 425 degrees F.
  2. Combine milk and vinegar and let it stand for a couple of minutes.
  3. Mix dry ingredients in a large bowl.
  4. Stir in the milk mixture and the oil – you will have a lumpy batter.
  5. Spread the batter into a greased pan and bake for 25 – 30 minutes.
  6. Serve hot with butter.

Pancake/Waffle Batter


  • 1-3/4 cup  flour
  • 1 tbsp baking powder
  • 1 tbsp turbinado sugar
  • 1/4 tsp salt
  • 1-1/2 cups  milk
  • 3 tbsp apple sauce
  • 6 tbsp coconut oil


  1. Mix dry ingredients together, then stir in the wet ingredients.  This will result in a lumpy batter.
  2. Make waffles or pancakes as you normally would.
  3. Top with butter and maple syrup or fruit.

Peanut Butter Cookies

(Note:  you can’t taste the apple sauce in these cookies at all)


  • 1-1/2 cups creamy peanut butter
  • 1 cup of muscovado or brown sugar
  • 1/3 cup apple sauce
  • 1 cup flour


  1. Preheat oven to 350 degrees F.
  2. Combine peanut butter, apple sauce, and sugar together in bowl.
  3. Stir in flour.
  4. Place by spoonfuls onto baking sheets.
  5. Make crisscross pattern on each cooking using a fork.
  6. Sprinkle cookies with granulated sugar
  7. Bake for 15 minutes.
  8. Place the cookies on a rack to cool.


Do you have any egg substitutes that you like to use?  Any favorite egg-free recipes?  Please share in the comments!


The original article can be found here:

Daisy Luther is a freelance writer and editor.  Her website, The Organic Prepper, offers information on healthy prepping, including premium nutritional choices, general wellness and non-tech solutions. You can follow Daisy on Facebook and Twitter, and you can email her at



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2 Responses

  1. My concern there would be that most of those recipes include other short shelf life products like milk. If one doesn’t have chickens they almost certainly don’t have dairy animals.
    However, the use of a powdered buttermilk by its self or in addition to dry milk can remedy that problem.
    If interested, check out a little info in one of my food articles found here:
    Also, to promote better adhesion you can make your own brown sugar mix. Brown sugar is just sugar and molasses. Using those ingredients separately will allow you to play with the ratio a bit and is composed of long shelf life items. :-)
    Also, look into Muscovado. It is a natural brown sugar and retains mineral content.

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